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Making umeshu (plum wine) is a comparatively easy course of that includes steeping inexperienced, unripe ume, Japanese plums (or apricots, relying on who you ask) in onerous liquor and rock sugar for six–12 months. The top product is a candy, golden liqueur, good for summer time consuming, whereas a pile of wrinkly, leftover fruit rests on the jar’s backside.
After the ume have been steeping for 12 months, it’s usually advisable they be faraway from the jar, and the umeshu strained earlier than being loved.
However then chances are you’ll surprise what to do with the leftover ume. Fortunately, you could have a number of choices, like chopping them up and including them to desserts and muffins or creating an ume jelly. There are additionally loads of savory choices like Chinese language-style stir fry or gravies and sauces for roast duck or pork.
Don’t know the place to begin? Listed below are 5 easy recipe concepts!
1. Umeshu soda fizz
With somewhat little bit of ume, lemon and soda, make the right summer time drink. Photograph: iStock/ Meals-Photographer
Begin primary by merely including a leftover ume to your umeshu soda fizz!
Substances
- leftover ume
- ice
- soda water
Instructions
Put one or two leftover ume on the backside of a glass, high with ice and pour over equal components soda and umeshu. Use a muddler or a straw to assist break up the ume on the backside.
You could possibly additionally add a leftover ume to different cocktails, reminiscent of an ume highball or umeshu cooler.
2. Ume jam
Plum jam and yogurt to kickstart your day. Photograph: iStock/ Hana
Click on right here to learn extra.
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